This colorful pasta salad mixes tender chicken, zesty enchilada sauce, and pasta in a fun twist on traditional flavors. It’s both filling and refreshing, perfect for lunch or dinner!
You can whip it up in no time—just toss everything together! I love enjoying it chilled on a hot day, and it’s great for sharing at picnics or parties. You’ll impress everyone without breaking a sweat!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twisty shape holds onto the sauce and other ingredients well. If you don’t have rotini, any short pasta like fusilli or penne works great!
Cooked Chicken: Leftover rotisserie chicken is my go-to for convenience. You can also use shredded chicken from a slow cooker or even diced tofu for a vegetarian option.
Canned Black Beans: Black beans add protein and fiber. If you prefer a different bean, kidney beans or pinto beans work well too! Just make sure they’re rinsed to remove excess sodium.
Enchilada Sauce: A store-bought zesty enchilada sauce saves time, but you can also make your own. Substitute with salsa for a different flavor, or even a homemade vinaigrette for a lighter dressing.
How Do I Cook the Pasta Perfectly for a Salad?
Cooking pasta for salad is simple, but you want to get it just right. Here’s how:
- Start with plenty of salted water. This helps flavor your pasta.
- Cook according to the package instructions until al dente; this means it should be firm when bitten.
- Once cooked, drain and rinse the pasta under cold water. This stops the cooking process and helps cool it down for your salad.
Using this method, your pasta will have the perfect texture and hold up well with all the tasty ingredients in your salad!
Easy Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
Pasta and Chicken:
- 8 ounces rotini pasta (about 3 cups cooked)
- 2 cups cooked chicken breast, diced or cubed
Beans and Veggies:
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and sliced thin (optional for heat)
Seasoning and Sauce:
- 2 tablespoons fresh cilantro, chopped
- 1/3 cup zesty enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Juice of 1 lime (plus lime wedges for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This pasta salad takes about 15 minutes of prep time, plus at least 30 minutes to chill in the fridge. So, in about 45 minutes, you will have a delicious and refreshing meal ready to go!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by boiling water in a large pot. Add a pinch of salt and cook the rotini pasta according to the package instructions until it reaches an al dente texture. Once done, drain the pasta and rinse it under cold water to cool it off. Set it aside to let the pasta cool completely.
2. Season the Chicken:
In a medium bowl, combine your diced cooked chicken with olive oil, ground cumin, chili powder, garlic powder, and a sprinkle of salt and pepper. Mix well until all the chicken pieces are coated evenly with the spices.
3. Cook the Chicken:
Next, heat a skillet over medium heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is heated through and lightly browned. Once cooked, take it off the heat and let it cool slightly.
4. Combine Ingredients:
In a large mixing bowl, combine the cooled pasta, cooked chicken pieces, black beans, corn, chopped red onion, jalapeño slices (if you like some spice!), and fresh cilantro. Give it a good stir to mix everything together.
5. Dress the Salad:
Pour the zesty enchilada sauce and lime juice over your pasta salad. Toss everything gently to coat the ingredients evenly with the sauce.
6. Adjust Seasonings:
Now’s the time to taste your creation! Adjust the seasoning by adding more salt, pepper, or lime juice if you think it needs a little extra zing.
7. Chill:
Cover the salad with plastic wrap and chill it in the refrigerator for at least 30 minutes. This allows the flavors to meld wonderfully together.
8. Serve and Enjoy:
Once chilled, serve this delicious pasta salad cold or at room temperature. For a garnish, add a sprinkle of extra cilantro and lime wedges about each serving for that fresh touch.
Enjoy your vibrant and zesty chicken enchilada pasta salad; it’s a crowd-pleaser with a delightful twist!
FAQ for Easy Zesty Chicken Enchilada Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this salad. Just chop it up, and it’s ready to mix in!
Can I Make This Pasta Salad Vegetarian?
Yes! Simply replace the chicken with diced tofu, chickpeas, or extra black beans for a vegetarian option. You can also add extra vegetables like bell peppers for more flavor and texture.
How Long Does This Salad Last in the Fridge?
This salad can be stored in the refrigerator for up to 3 days. Just be sure to keep it in an airtight container to maintain freshness!
Can I Make This Salad Ahead of Time?
Definitely! This pasta salad is great for meal prep. You can assemble it a day in advance and chill it in the fridge so the flavors have time to meld!
